Parmesan Crusted Gnocchi with Broccoli and White Beans

This Parmesan-Crusted Gnocchi with Broccoli and White Beans is a quick and easy vegetarian sheet-pan dinner. You only need a few ingredients to throw this delicious meal together. The parmesan, white beans, and broccoli add protein, and the potato gnocchi will keep you nice and full. Serve with a side salad and bread for a hearty dinner.

No matter the season, I’m all about quick-and-easy dinners, and this Parmesan-crusted gnocchi with Broccoli and White Beans is on the table in just about 30 minutes! I’ve seen a lot of parmesan-crusted potato recipes out there, so I thought it would be fun to use that same technique with gnocchi. I added some broccoli and white beans for extra veggies and protein. The parmesan adds richness, crunchy texture, and a nice saltiness to this meal, which goes great with the gnocchi and broccoli.

Why You’ll Love This Easy Sheet-Pan Dinner

• It’s easy to make – This is a sheet-pan meal, which means that all the ingredients are tossed together on a sheet pan and then roasted in the oven. I love it because you don’t have too many pots and pans to clean at night’s end.
• There are minimal ingredients needed – You only need gnocchi, broccoli, white beans, parmesan cheese, and a few seasonings to make this easy and flavorful meal.
• The crispy parmesan is amazing – I love it when the cheese gets nice and crispy, and this parmesan-crusted gnocchi is all about showcasing the crispy parmesan cheese that coats the other ingredients.

Parmesan Crusted Gnocchi with Broccoli Recipe Ingredients

• Gnocchi – I have only made this recipe using packaged gnocchi, but I think it would also work well with fresh gnocchi. I used a 1-lb package of gluten-free gnocchi from the grocery store. There is no need to precook the gnocchi in this recipe, it cooks up perfectly in the oven.
• Broccoli – This recipe can use frozen or fresh broccoli. I used about 4 cups of fresh broccoli florets cut into small pieces. You are welcome to add extra veggies if you like.
• White Beans – I used one can of great northern beans to add some extra protein.  I like white beans because they are mild in flavor and go well with the other ingredients. Chickpeas could also be used. 
• Parmesan Cheese – I used a block of fresh parmesan cheese that I grated on the small side of the box grater. I like to use fresh parmesan for this recipe, but you can also buy pre-grated parmesan cheese at the grocery store.
• Olive Oil – I usually roast my vegetables with olive oil, which I used for this recipe. You can use any kind of oil you like.
• Seasonings – I like to season the gnocchi, white beans, and broccoli with some dried oregano, garlic powder, salt and black pepper. You are welcome to add additional seasonings you like.
• Optional Toppings – I like to top my parmesan-crusted gnocchi with a simple lemon vinaigrette and some fresh herbs, like parsley. You could also just squeeze a fresh lemon over for a little extra flavor.

How To Make An Easy Gnocchi Sheet Pan Dinner

1. Heat oven to 425 degrees F. To a large mixing bowl, add the broccoli florets, gnocchi and white beans.  Next, drizzle over 1/4 cup olive oil and season with the dried oregano, garlic powder, salt and pepper. Use a large spoon to mix everything together, making sure that the gnocchi and broccoli are well coated with the oil and seasonings.
2. Add the grated parmesan cheese to a medium-sized bowl, along with one Tablespoon of olive oil. You can add a pinch of dried oregano and garlic powder if you like. Mix together well. Pour the parmesan cheese mixture onto a large baking sheet and use your hands to spread it out, making sure the entire bottom of the sheet pan is covered with the cheese.
3. Next, add the gnocchi and broccoli mixture onto the sheet pan and use your hands to arrange everything in a single layer on top of the parmesan cheese. You can spray the top with a little cooking spray if you like. Place the sheet pan in the oven and bake until the parmesan cheese on the bottom gets nice and crispy, about 25 minutes.  
4. Remove from the oven and sprinkle on about 1/2 cup of parmesan cheese and place back in the oven. Bake for another 5 minutes, or until parmesan cheese is melted. Remove from the oven and let sit for 5-10 minutes, until the parmesan cheese has hardened a little bit. Drizzle with lemon dressing, sprinkle with fresh herbs, and enjoy!

Gnocchi Recipe Frequently Asked Questions

• Is this recipe gluten-free? Yes, I did use gluten-free gnocchi in this recipe. However, you can easily use regular gnocchi if you are not gluten-free.
• Can this sheet pan meal be made vegan? Yes, you can use a meltable vegan parmesan cheese if you like.
• How many servings does this recipe make? It can either make about four smaller servings or two large servings. You can also serve with a side of salad and bread to fill you up a little more.
• Can extra vegetables be added? Yes, feel free to add extra veggies if you like! Just make sure you don’t overcrowd the pan.
• How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4-5 days. Reheat in the microwave or in the oven.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Vegetarian Gnocchi Recipes?

Fajita Gnocchi Skillet with Avocado Salsa

Cheesy Gnocchi Waffles

30 Minute Gnocchi Lasagna Bake

Sheet Pan Roasted Gnocchi with Butternut Squash and Broccoli

5 Ingredient Gnocchi, Broccoli and White Bean Bake

Parmesan Crusted Gnocchi with Broccoli and White Beans

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5 from 1 review

• Author: She Likes Food
• Total Time: 35 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

This Parmesan Crusted Gnocchi with Broccoli and White Beans is a quick and easy vegetarian sheet pan dinner! You only need a few ingredients to throw this delicious meal together. The parmesan, white beans and broccoli add protein and the potato gnocchi will keep you nice and full. Serve with a side salad and bread for a hearty dinner.

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Ingredients

Scale 1x2x3x

• 4 cups small broccoli florets, fresh or frozen
• 1 (15 oz) can great northern beans, drained and rinsed
• 1 (16 oz) package gnocchi, I used gluten free gnocchi
• 1/4 cup + 1 tablespoon olive oil, divided
• 2 cups shredded parmesan cheese, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh lemon and fresh herbs for serving, if desired

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Instructions

1. Heat oven to 425 degrees F.  To a large mixing bowl, add the broccoli florets, gnocchi and white beans.  Next, drizzle over 1/4 cup olive oil and season with the dried oregano, garlic powder, salt and pepper.  Use a large spoon to mix everything together, making sure that the gnocchi and broccoli are well coated with the oil and seasonings.
2. Add the grated parmesan cheese to a medium sized bowl, along with one tablespoon of olive oil.  You are welcome to add a pinch of dried oregano and garlic powder if you like. Mix together well. Pour the parmesan cheese mixture onto a large baking sheet and use your hands to spread it out, making sure the entire bottom of the sheet pan is covered with the cheese.
3. Next, add the gnocchi and broccoli mixture onto the sheet pan and use your hands to arrange everything in a single layer on top of the parmesan cheese.  You can spray the top with a little cooking spray, if you like. Place the sheet pan in the oven and bake until the parmesan cheese on the bottom gets nice and crispy, about 25 minutes.
4. Remove from the oven and sprinkle on about 1/2 cup of parmesan cheese and place back in the oven.  Bake for another 5 minutes, or until parmesan cheese is melted.  Remove from the oven and let sit for 5-10 minutes, until the parmesan cheese has hardened a little bit.  Drizzle with lemon dressing and sprinkle with fresh herbs, if desired, and enjoy!

Notes

Easy Lemon Vinaigrette Recipe: 1/4 cup olive oil, 2 teaspoons dijon mustard, 2 tablespoons fresh lemon juice, 1/2 teaspoon maple syrup, or honey, salt and pepper, to taste.

 

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Dinner, Gluten Free
• Method: Oven
• Cuisine: American